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Vegetable Salads

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • a handful each of peas
  • one can curry

Method

  1. Sometimes one has a few leeks, a half cauliflower, a handful each of peas and beans.
  2. Instead of currying these vegetables (which removes all distinctive flavor from them) cook them gently, and toss them when cold in a good salad dressing.
  3. If you can give the yolk of an egg to it, so much the better.
  4. Any cold meat is improved by a side dish of this sort.
  5. The vegetables that one can curry with advantage are large marrows, cut into cubes, turnips, potatoes, parsnips.